Create our Bistro Burger for National Burger Day
Thursday 23 August marks National Burger Day, and to celebrate our StarBistro head chefs Joe and Ryan are sharing their special recipe for our moreish Bistro Burger.
But this isn’t just any burger, and their creative take on a classic promises burger aficionados something new to enjoy.
The Bistro Burger is made from Burley Fields Lake Farm’s goat, and the patty is topped with caramelised onion hummus, preserved lemon yogurt and pickled red cabbage. These delicious ingredients are sandwiched between a soft brioche bun.
‘The goat comes from a mile away, and all of the ingredients are fresh and local,’ says Joe.
National Star students have the opportunity to work in the kitchen and front of house at StarBistro, gaining experience for employment after college. They often create dishes for the menu, and were closely involved in the burger’s creation.
‘The students had a hand in designing it because we talk a lot about what they like to eat and that influences what I put on the menu,’ added Joe.
‘A lot of them haven’t experienced or eaten goat before. The fact a lot of them haven’t done that was another reason to put it on the menu,’ explained Ryan.
‘It’s a little bit different, it’s seasonal, it’s local and it’s good to try new things.’
We hope that you will join us in celebrating National Burger day by making your own Bistro Burger, one of our most popular dishes, at home.
Don’t eat meat? Don’t miss out – you can enjoy our delicious Vegan Bistro Burger by booking your table at StarBistro.
Bistro Burger with pickled red cabbage, caramelised onion hummus and preserved lemon yogurt.
- 400g of minced goat (or an alternative meat if preferred)
- 2 brioche buns
- 1 small white onion
- 1 teaspoon of paprika
- Salt, black pepper and sugar to taste
- 1 tablespoon of oil
- Half a small red cabbage
- 2 tablespoons of red wine vinegar
- 1 small can of chickpeas
- 2 tablespoons of onion marmalade
- 1 tablespoon of tahini paste
- Fresh coriander to taste
- 1 pinch of fresh mint
- 1 teaspoon of preserved lemon juice
- 1 full fat Greek yogurt
- Peel and dice the onion into small pieces.
- Place the diced onion into a heated saucepan with the oil and fry until soft.
- Take the onion out of the pan and place in a container to cool.
- Once cooled, mix the minced goat, onion, paprika, half a teaspoon of salt and half a teaspoon of pepper together.
- Form the mixed ingredients into 100g patties, shape and chill.
- Grill the burgers on medium heat for approximately 8 – 10 minutes on each side. Always cook goat burgers well done.
Caramelised onion hummus
- Add the chickpeas, onion marmalade, tahini paste, a pinch of sugar, black pepper and fresh coriander leaves to a container.
- Pulse the ingredients in a food processor until the mixture is either chunky or smooth, depending on your preference.
Preserved lemon yogurt
- Mix the preserved lemon juice with the full fat Greek yogurt, a pinch of fresh mint and a pinch of salt.
Pickled red cabbage
- Shred the red cabbage as finely as you can.
- Mix the shredded cabbage with 1 teaspoon of salt, 1 teaspoon of sugar and the red wine vinegar.
- Set aside and allow to pickle.
How to serve
Serve the goat burger with the caramelised onion hummus, preserved lemon yogurt and pickled cabbage on a fresh, toasted brioche bun with a side of sweet potato fries.